Life After the Wedding

Beef Enchilada Bake
*Okay so this is a recipe I found on Pinterest and my husband loves it! if you are a picky eater like me or have one in your home I’ve found you can leave things like onion and bell pepper out of recipes and just add more spices.

*I added a little cheddar cheese on top
*you don’t have to use grass fed beefIngredients:
4 cups shredded cauliflower (about 1 medium head)
1 lb grass-fed ground beef
1/2 red onion
1/2 green bell pepper
1 jalapeño, minced
3 eggs
1 cup tomato sauce
1 Tbsp chili powder
1/4 tsp cumin
1/4 tsp garlic
1/4 tsp oregano
salt & pepper to taste (don’t be shy with it… there’s a lot of cauliflower to season up!)Directions:
Preheat the oven to 400ºF.
Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
Sauté the ground beef & onion in a large pan until the meat is no longer pink.
Stir the bell pepper, jalapeño, and “enchilada sauce” into the pan until combined.
Drizzle a 9 x 13″ baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
Crack the three eggs into the casserole, and stir them in until the eggs are no longer visible.
Once stirred, bake for 45 minutes to 1 hour- or until browned around the edges.
Let it cool for a few minutes, slice into squares, & serve!